Venison experiment

[DGBAMA]

I love venison, meat just doesn't her much better if card for properly. However it's tendency to be tough, dry, or chewy is it's drawback.

Taking notes from another tough cut of meat, breed briscuit, I brine cured (pastrami/corned beef) a rear leg quarter this week, which now sits on the smoker....... Results pending.

 

[bonehead]

some times i make smoked hams out of the frount shoulders. they turn out better than the real thing. they are great just throwing a cold one on a cutting board or piece of butcher paper with a knife. if you do that, a few people with beer and stogies will go through the many beers with the slightly salty ham. you will probably need more than one shoulder and more beer than you think. they are so good that way.

 

[DGBAMA]

Results in...... Leg quarters are no longer destined to be ground meat. I bet I could convert a vegetarian if they tried this..

 

[Smokin Harley]

I love venison, meat just doesn't her much better if card for properly. However it's tendency to be tough, dry, or chewy is it's drawback.

Taking notes from another tough cut of meat, breed briscuit, I brine cured (pastrami/corned beef) a rear leg quarter this week, which now sits on the smoker....... Results pending.View attachment 17239

Ive never smoked venison , too dry. not enough fat ... I do however make one helluva smoked salami recipe . Using pork shoulder for the fat . I'll look up my recipe for meat mix sometime. I'd need to find where I stuck my book. Its about that time of year too...

 

[DGBAMA]

Ive never smoked venison , too dry. not enough fat ... I do however make one helluva smoked salami recipe . Using pork shoulder for the fat . I'll look up my recipe for meat mix sometime. I'd need to find where I stuck my book. Its about that time of year too...

Too dry was my biggest worry. Turned out to be a non issue. I will hit down and share the process.

 

[MarcL]

I wish I was a veterinarian. Nothing wrong with that. yum!

 

[DGBAMA]

Results were amazing. Can't wait to do this again.

 

[MarcL]

To bad we don't have smellabloging.

 

[Brown Thumb]

Results were amazing. Can't wait to do this again.View attachment 17250

Wanna Trade for some Seed.

 

[DrBob]

I have done this many times and have injected some brine to speed up the brining process and get a better cure in the center. Another thing is to make sure to use non iodized salt such as pickling salt. I hot smoke at 225 degrees until done, I shoot for 165 degrees meat temp and let it rest covered off heat 1/2 hour.

 

[FmGrowit]

I had absolutely no intentions on firing up my smoker today...until I read this post. Now, I don't think I'll be doing anything other than that.

 

[DrBob]

the nice thing about hot smoking is that the meat is cooked thoroughly so if the cure is not complete it makes no difference as it is fully cooked anyway. Ditto for pork it is always safe to eat if it is cooked.

 

[DGBAMA]

I have done this many times and have injected some brine to speed up the brining process and get a better cure in the center. Another thing is to make sure to use non iodized salt such as pickling salt. I hot smoke at 225 degrees until done, I shoot for 165 degrees meat temp and let it rest covered off heat 1/2 hour.

What's the difference in result with non iodized salt?

 

[DrBob]

Iodized salt will give it an off taste. To get the real deal tenderquick will give a better cure more like corned beef and the meat will stay pink like ham. I do not care for the taste of tenderquick on venison and like the plain salt cure better. Fattier meat like beef brisket come out better with tenderquick the same for pork. With hot smoking the meat is thoroughly cooked so a perfect cure is not necessary .